Carbone Spicy Rigatoni
This carbone spicy rigatoni recipe is made with vodka, cream, tomato paste, and Calabrian chilis. A quick and easy dinner that is made in under 30 minutes!
Equipment
- large pot
- Stirring spoon
Ingredients
- 0.5 lb pipette pasta
- 0.5 cup onion, finely diced
- 3 cloves garlic, finely minced
- 2 tablespoon chopped Calabrian chili peppers
- 6 oz tomato paste
- 0.5 cup vodka
- 1 cup heavy cream
- 0.5 teaspoon sugar or to taste
- 0.25 cup pasta water the water you cook the pasta in
- 1 tablespoon butter
- 1 tablespoon parmesan cheese, freshly grated
- salt and pepper to taste
- oil
Instructions
- Cook the pasta in boiling salted water according to packaging instructions.
- In a large pot, heat some oil over medium heat. Add the onions and cook for 2-3 minutes. Stir in the garlic and Calabrian chili peppers and cook for 1 minute.
- Add the tomato paste and cook for 2 minutes while stirring frequently. Pour in the vodka and cook for 1 minute. Add the heavy cream and mix well.
- Add the pasta cooking water, sugar, and season with salt and pepper. Stir in the butter, fresh parmesan cheese, and check for seasoning. Fold in the pasta and enjoy!
Notes
Cook the pasta until al-dente. Only use ½ lb of pasta if you like it saucy and creamy. If you use the entire box, it will be a little dry. Double the sauce recipe if you use 1 lb of pasta! If you can’t find chopped Calabrian chilis feel free to use red crushed chili flakes instead.
Nutrition
Serving: 1servingCalories: 561kcalCarbohydrates: 55gProtein: 11gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 90mgSodium: 409mgPotassium: 634mgFiber: 4gSugar: 8gVitamin A: 1621IUVitamin C: 11mgCalcium: 89mgIron: 2mg
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